Low Carb Pumpkin Slab Pie w/ Cardamom Candied Pecans

I’m coming to you today with this awesome low carb pumpkin slab pie recipe on my brandy new Macbook Pro and I’m loving it! Unfortunately, there’s been a bit of a learning curve which has slowed down my posting a bit. Also, my old laptop has an issue with the modem so it won’t connect to the internet and I’ve been having to transfer things the old fashioned way on a memory card which has been SOOOOPER TEDIOUS.

That being said, this new Macbook Pro with Retina Display is my favorite purchase of the year, and if you’ve been on the fence about switching I highly recommend biting the bullet and doing it!

It’s shiny and pretty and it works like a dream. The resolution is incredibly sharp which makes editing photos (once I get them all imported *sigh*) really fun – though I’m just getting used to Lightroom vs Photoshop and that’s another whole story!

There is lots I still don’t know about how to use it to it’s fullest, but I’m learning and will hopefully be back in full swing with posting soon!

AND you can expect some extreme overuse of emojis for awhile until I get bored (never happen) with the fact that I can easily add them to any post now! 🎉🎉🎉 💃✨💞Wheeeee! 😂😂😂

Emoji department take notice – someone is falling down on the job, I’m just saying. Pie is amazing and surely deserves its own emoji(s) – amirite???

I don’t know about you guys, but I’ll take a piece of pie over a piece of cake any day. My favorites (in case you lay awake at night wondering) are strawberry rhubarb, pecan, cherry, blueberry, and lemon meringue in that order.

Mr. Hungry’s favorite is apple – which I also like but it doesn’t make my top five.

Nor does pumpkin really, which begs the question – why on earth am I posting another low carb pumpkin pie recipe, when I already have a great one here on IBIH and yet none of my top five pies exist here on the blog??? 🤔🤔🤔🤔🤔

Aaaaaaannnnnnnnd – I don’t have a good answer for that. I guess because low carb pies containing mostly fruit are hard to do – but I’ll work on it…

Life goals 2016 – make more low carb pies.

Submit your pie faves now to be added to my list of low carb and gluten free pie recipes to be made ASAP.

Maybe by the time I make more low carb fruit pies, emoji central will have gotten the memo that they need to represent said pies with their own emojis. Fingers crossed. (no emoji for that either btw)

Slab pies are all the new rage in case you didn’t know. And lest you think it’s just a passing fad, let me come at you with some major pros of a slab pie over a traditionally shaped round pie…

First, a slab pie is much easier to cut and serve IMO. With a traditional pie, your filling to crust ratio is much higher, and the steep incline on the sides means that it’s hard to serve a decent looking slice if that matters to you. Usually the rim of crust falls off onto the plate at least, or the entire slice just disintegrates and collapses flat anyway under the weight of the filling.

The struggle is real. 😭😭😭

Second, because the filling to crust ratio isn’t as high in a slab pie, you are less likely to end up with a bottom crust that is still raw on the bottom – and let’s face it, raw pie dough isn’t appetizing. Also, the crust is my favorite part of the pie – so I’m good with more crust and a little less filling per bite.

As a side note, the pan I chose for this low carb pumpkin slab pie was too shallow so I ended up having to bake the extra filling separately and the resulting filling on this pie was a little thin – though even then it was fantastic because that shortbread cookie crust is delicious on its own!

Third, a slab pie is preferable to a traditionally shaped pie when you have multiple dessert options and you want a small piece of everything. 🙋🙋🙋🙋🙋 #firstworlddessertproblems

You can easily customize the size of your slice with a slab pie, whereas a traditional pie is hard to cut small or it just falls apart. Still tastes good, just not as pretty.

AND, bonus fourth pro, if you’re doing a dessert and coffee buffet cocktail party style, most slab pies (and especially this low carb pumpkin slab pie) can be picked up and eaten easily by hand while standing and holding a plate or drink.

Nice when you don’t want to deal with utensils or you don’t have room to provide guests with tables and chairs if you’re entertaining in a smaller space.

So there you have it.

Slab pies rule. The end.

And if you haven’t tried slab pie before, this low carb pumpkin slab pie is the perfect one to get your feet wet with! I’m excited for you! 🙌🎉👏

Hold up…. I can’t believe I’ve yammered on this much and HAVEN’T EVEN gotten to the Cardamom Candied Pecans yet! This low carb pumpkin pie filling itself is pretty traditional – but it’s the candied pecans that take it to the next level.

Like wake up in the middle of the night thinking about that leftover pie in the fridge and getting up to have some, because going back to sleep without at least one bite of that buttery shortbread crust and creamy pumpkin custard topped with crunchy, sweet, spicy pecans on top IS JUST NOT AN OPTION, next level.

It’s that good.

And I speak from experience on this. TRUST.

Recipe Notes:

I chose to toast the pecans separately and then sprinkle them over the top after I baked the low carb pumpkin slab pie, rather than adding them to the top during baking as I’ve seen done before with nut toppings.

I’m sure you could do that, but since nuts go from mmmm nice and toasty and perfect to ugh black and bitter and burned like all get out in about 10 seconds, I decided not to risk it.

But if you want to live on the edge – go for it and save yourself the extra step of toasting them separately.

To make the filling and pie:

Add the pumpkin, sweetener, protein powder, and spices to the egg mixture and beat for at least one minute until smooth.

Pour the pumpkin mixture into the pre-baked pie crust and spread until even.

Bake in a preheated 325 degree (F) oven for 35 – 40 minutes or until the filling is firm and the crust is golden. (If the crust is darkening too quickly, cover the edges loosely with foil in the last 10 minutes of baking. I didn’t and mine turned out fine, but it was close.)

Turn off the oven and leave the slab pie in for an additional 15 minutes.

Remove and cool.

To make the candied pecans:

Combine all of the pecan ingredients in a small bowl and stir until coated.

Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 – 10 minutes or until crunchy.

Remove from the oven and cool for 5 minutes.

Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.

Notes

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

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Reader Interactions

Comments

This looks delish! I do not have protein powder and would probably have to order online. (No time to do that now. Way to go, procrastinator! 😬) Curious as to whether I can omit it or substitute something else. Not sure its purpose. Thanks!

I made this slab pie for Thanksgiving (Canadian) and we loved it. Because I was using a Pampered Chef stoneware pan,and the dimensions were just a tad over 10×15, I took the advice of one reviewer and upped the filling by 1/4 amount. I’m glad that was suggested because less would have made a skimpy crust otherwise in my pan, but the extra quarter amount was perfect. Great dessert! Thank you!

Darn…I was just looking up this pie recipe, planning to make it again, and I realize that I made an error in my review, and don’t know how to correct it. Instead of “filling” I should have used the word “crust”, which made my review confusing. It was the crust ingredients that I upped by 1/4…the filling amount was perfect for my sized pan. It was a great dessert, and I’m going to use it instead of traditional pumpkin pie recipes now. Sorry about my slip….

I made this for Thanksgiving and my Non-low carb brother said “Cici is the only one who can make low carb taste good”. Thanks for making me look so good!! PS I burned the pecans (cooked them in the toaster oven because the turkey was in the big oven). I don’t know why I never learn that lesson! Grrrrr. Never had time to make another batch. I just served it with a little whipped cream & it was still awesome. This is now my go-to pumpkin pie recipe. Next year with the pecan topping!!

I made this for Thanksgiving for me and my husband since we were the only people eating low carb it was a huge hit…not just with us but our entire family. Thanks for a really great recipe! I will be using that crust again in the future and trying it with different fillings to change things up! 😀

I would suggest bumping up your crust recipe by about 1/4 for those using a 10″ x 15″ pan. I followed your recipe exactly and used a 10 x 15 pan but there was not enough crust to make an edge, despite rolling it very thin.

I would suggest bumping up the crust recipe by about 1/4 if you’re using a 10 x 15 pan. I used a pan that’s exactly 10 x 15 and there wasn’t enough crust, despite rolling it quite thin, to make an edge like the one in your photo. Just sayin…

I love this post! I also enjoyed the emoji love.. nicely done! So, I am making this tonight.. going to kick of my Thanksgiving celebration early. ;) This looks delightful!

As for pies, I had this Dulce de Leche Apple Pie once that made me want to weep with joy… maybe there’s some sort of low carb alternative? I’ve thought about doing zucchini or chayote squash or something…. meh. I just don’t have the skills. :) Key Lime calls to me from time to time… I’m with you that my ultimate fav is the strawberry rhubarb.

Mellissa, I’ve been meaning to ask since you posted the delicious pumpkin bread recipe… When you list “pumpkin purée'” are you just meaning canned pumpkin — more like the smoothe kind? Around my neck of the woods, I’m only finding canned pumpkin and the canned pumpkin filling — can’t find anything that specifically states “purée”.

Yes Tere, the smooth pumpkin in a can is what I used, but not the pie filling because it’s seasoned and sweetened with sugar already. I put pumpkin puree because a lot of people choose to make their own from fresh pumpkin and get confused as to whether it’s the same thing as the canned. You can also use butternut squash in a pinch. Hope that helps!

Funny you should mention the lemon pie. I made your lemon bars the other day, and had the thought of making it into a pie. My filling looked a bit different than yours, though. (I’m not sure where I veered from the instructions, but it happens when you have three little people tugging at your skirts…) Anywho, just throwing that idea out there. : )

OMG, this is totally going to be my contribution to the Thanksgiving table this year. I should probably make it before hand, just to make sure it’s as good as it looks. (and so it can call me in the night, too.)

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →